The Sigri plantation was created in 1950. It is located at an altitude of 1600m. Coffees from this plantation are washed Arabica, predominantly Typica variety. The beans undergo a rigorous wet factory process at the plantation’s wet mill. Quality Control begins in the field. Cherry coffee is hand-picked and carefully checked for uniformity. Cherries must be red and fully ripe to have the perfect balance of sugar and acid within the cherry. Floaters or damaged cherries are taken out during flotation prior to pulping.

Cherries are pulped the same day of harvest. Next, the sticky parchment goes through the fermentation process. This is a period of three days broken every 24 hours by washing. In the Sigri process, another full day of soaking follows to finalize the processing. After washing, the parchment beans are carefully sundried.